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餐廳: 卅二公館
資訊:

為推動全港減鹽減糖新飲食文化及新生活態度,食物及衞生局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了《少鹽、少糖、少 • 確幸》餐飲聯盟,參與食肆會提供少鹽少糖選項予顧客,部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌,以供張貼於店舖內,供顧客識別。詳情可在此瀏覽:https://rssless.hk

港鐵中環站 K 出口, 步行約2分鐘 繼續閱讀
電話號碼
28858688
開飯介紹
環境優雅舒適的中菜館。推介以蘋果木燒的北京片皮鴨,需要早一日預訂。 繼續閱讀
營業時間
今日營業
12:00 - 15:00
18:00 - 23:30
星期一至日
12:00 - 15:00
18:00 - 23:30
付款方式
Visa Master 現金 AE 銀聯 JCB
座位數目
180
其他資料
Wi-Fi
酒精飲品
自帶酒水
切餅費 詳細介紹
支持減塑 詳細介紹
電話訂座
外賣服務
加一服務費
食評 (153)
等級5 2019-02-07
5822 瀏覽
上次到訪卅二公館,已經是前年的事。今年的生日飯局,選擇重臨舊地,且看食店的水準能否得以保持。先乘搭扶手電梯降落至大厦的底層位置,再沿着階梯一直向下走,終於來到位處地牢的卅二公館。上次光顧時被安排在大廳側的房間內就座,光線已經不算充足,今回座位被安排在大廳的正中央,大廳光線調校得更為陰暗,就連鄰座客人的面容也幾乎看不到,夜場格調十足。在大廳就座,更能巨細無遺地全面觀賞食店繁複的裝潢,每個角落都是經過精心的部署設計,東西風格共冶一爐,摩登時尚。北京填鴨是食店的名菜之一,食店亦特別為準備填鴨菜式設置了一個填鴨專區,一隻隻已經挖出內臟清洗乾淨的鴨子排列在特色儲存櫃作48小時的風乾醃製,等候師父推送進烤鴨爐以蘋果木烤製。很喜歡食店圓桌子的設計,預留了凹位讓玻璃轉盤鑲嵌在桌子上成為一體,既實用又美觀。服務員送來餐牌。餐牌設計變化不大,不過大廳現場環境實在太昏暗,若果能在餐牌設計上添置輔助燈應會更能方便顧客閱讀。跟兩年前的餐牌作一比對,除了多了一頁為秋冬特設的時令菜式之外,其他的菜式變動不大。不過最令肯恩覺得意外的,是餐牌內大部份菜式的價錢兩年之間竟然沒有任何變動!這對食客來說當然是一大美事。(其實兩年前菜式的定價未免已太高)雖然大部份菜式的價格都維持不變,但對於食店的名物,漲價的幅度也委實驚人。北京片皮鴨的定價,已經由兩年前的$650一躍成現在的$750,漲價足有一百元,看來再過幾年,價錢翻兩翻就要直指千元大關。(注:開飯網在食店餐牌欄目所刊登的菜式價錢已經過時)餐牌菜式項目選擇也有不少,跟店員點菜時店員還會提議某些菜式按人頭計算去加大份量,服務體貼入微。黑松露野菌生菜包  $50 per piece菜式原本只得三件野菌生菜包,服務員為客人按人頭增量至五件上桌。每份生菜都被裁剪成大小均一的兜狀盛器,上面再放上野菌、脆米、葱粒等多款種類的素菜顆碎粒。菜式口感爽脆,內餡味道甚為豐富細緻,配上黑松露醬調味,惹味香口,令人回味再度。蜜汁西班牙黑毛豬叉燒  除了北京填鴨,食店的蜜汁叉燒亦是每夜限量供應的菜式。選用西班牙黑毛豬來製作叉燒,略帶焦香的外層下是軟嫩無比的半肥瘦猪肉,叉燒肉味香濃,吸盡蜜汁甜香,嚼於口中肉汁與蜜汁拼發,味道引人入勝,上佳之作。鮮肉小籠包  $24 per piece從菜式的英文介紹,得知小籠包原來也是以西班牙黑毛豬作內餡,難怪一件小籠包的價錢比蝦餃還要矜貴。薄皮下包着滿滿的湯汁及豬肉,小籠包做得有板有眼,不過個人覺得把黑毛豬經免治蒸煮後反而褪減了黑毛豬的肉味,令這道小籠包的味道跟其他中菜館以一般豬肉做出的小籠包差不多,不能突出矜貴食材優勝之處。剁椒海斑豆苗餃 $24 per piece晶瑩餃皮下裹着飽滿的內餡,在光線下仿如一粒粒琉璃晶球。苗餃以足料海斑及豆苗製作,內餡嫩滑可口,賣相與味道俱備的一道點心,足見食店製作點心的功夫也很紮實。蒜香胡椒蝦球煲 蝦球以蒜片、香葱及胡椒粒爆香,每粒蝦球都吸滿配料的香氣,肉質彈牙,惹味可口,另一水準之作。慢煮東坡黑豚肉蘿蔔糕 再次選用黑毛豬入饌的菜式。雖然菜式已經選用了黑毛豬的腩肉部份製作,但豬肉有肥脂的部位不算很多,與想像的"東坡肉"不太一樣。經多個小時慢煮後黑毛豬更加軟腍入味,不過用來烹煮黑毛豬的醬汁味道頗重,略為遮蓋了黑毛豬自身的肉香,味道反不及蜜汁叉燒那樣突出。相較之下,蘿蔔糕沾上醬汁,簡單較清的食材緩和了醬汁當中的膩滯感,味道反而更佳。北京皮片鴨皮片鴨分兩款上桌,店員把烤鴨表皮烤得最香脆的部份拆出,僅得兩毫米的鴨皮直接伴上黄砂糖去吃,鴨皮入口即化,剩餘鴨脂的油香在口腔縈繞,令人欲仙欲死。其餘鴨肉連皮部份用地道的方法以薄餅皮包着去吃。鴨肉肉香味濃,肉質嫩而不柴,吃時記僅要沾上食店的秘製片皮鴨醬,更能突出鴨肉的香味。已經是第二次品嚐這道菜式,水準依然,沒有教人失望,難怪成為食店名物,就算價錢與時並進亦有大批客人心甘命抵願意付出以一親芳澤。阿拉斯加蟹肉飛魚籽炒飯以蛋白、葱粒及阿拉斯加蟹肉加入香飯中同炒,炒出的飯粒鮮香撲鼻,一粒粒飯粒分明絕不含糊,最後再混以飛魚籽粒,令炒飯更富咬口,盡顯厨師炒功。綠茶青檸乳酪蛋糕玫瑰白朱古力奶凍配荔枝雪葩 血橙石榴慕絲餅配茉莉花雪糕 西式甜品依然美輪美奐,賣相足可與高級西餐廳匹敵。慶祝生日的話,可以事先致電食店要求在甜品盤上提上祝福字句。血橙石榴慕絲餅及茉莉花雪糕是各自獨立的甜品,甜品師巧妙地以脆麥碎粒讓兩件甜點連繫起來,令甜品賣相更為完整,口感亦更見豐富。血橙石榴慕絲餅雖然外觀較像坊間甜品店的件裝甜品,但口感不失軟滑,酸中帶甜;旁邊的茉莉花雪糕口感雖不及慕絲般軟滑,但甜度輕怡口味清新,論味道反而比慕絲餅更為突出。事隔兩年再訪,食店無論食物及服務質素依然能夠保持高水準表現。環顧是夜食店,除了西方國家的外藉人仕,也有不少來自亞洲地區的客人光顧。開業差不多五年,食店亦已準備在海外開設第四分店。開業之初,人們會覺得像這種格局的食店,大抵都只會是掛羊頭賣狗肉整色整水扼鬼佬。但時間可以證明一切,觀乎是夜的入座率,足見食店在香港已經站穩了陣腳。以西式風格氛圍打造的高級中菜館,使得食店擁有一個獨特的市場定位,亦是食店成功的原因。(題外話,韓國人去完洗手間原來真的沒有洗手的習慣!!) 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
This contemporary Chinese restaurant is located inside the basement of the Standard Chartered Bank building in Central, and after walking through a flight of stairs led by the receptionist, we were greeted by a relatively dark environment, reminiscent more of a western chic ambiance, with plenty of interesting interior design elements, showcasing a lot of the old Chinese and Hong Kong elements, as well as western industrial decor. A pretty amazing design indeed.Seated at a small table, I have to say it was not particularly comfortable. While I can imagine the rent would be sky-high in this prime location, so the owner would try to put as many tables as possible, the space afforded was simply too packed for me. Maybe looking at the perspective of this not exactly is a restaurant but more a bar/restaurant would make you more forgiving. We ordered two soups to start, for me it was the Hot & Sour Soup with Assorted Seafood ($165) while my wife went for the Fish Maw, Conpoy, Garoupa Soup ($180). The hot & sour soup was quite good, with the soup served steaming hot, with a good spiciness and the right level of sourness in balance. There were many ingredients in the soup, such as shrimp, pork, shiitake mushroom, bamboo shoot, conpoy and fish maw, all shredded nicely. I also like that they added some spring onion to enhance the aromas and flavors even further. I also sampled a spoon of the garoupa soup. It was very thick and intense of taste. There were also some Chinese style crackers provided to add to the soup to provide a nice contrast in texture. It was again a nice soup.We had the signature Barbecue Pluma Iberico Pork with Yellow Mountain Honey ($325). The BBQ pork was certainly roasted well, with some chars which I would say is a good sign of a great one. The meat had a tender texture, much softer than you would experience in the traditional ones probably because of the choice of using Iberico Pork. The honey was not overly sweet and provided a nice glaze and taste to the meat. A dish worthy of its signature status. Then we had Alaskan King Crab Casserole with Crab Roe and Vermicelli ($480). With a beautiful orange on top from the crab roe, the vermicelli had absorbed all the flavors making it very tasty, with the sweetness of the crab meat permeating throughout. It was also not very oily and served in a nice, dry texture.The other main dish was a seasonal one, Wok Fried Shredded Venison with Bamboo Shoot and Chrysanthemum ($450). This one was my favorite in the evening, with the dish served still showing the steaming wok fried effect. The venison was seasoned nicely and tender, with the bamboo shoot, carrot and shiitake mushroom shredded well and giving different bite while highly complementary in taste without any one stealing the limelight of the other. The chrysanthemum and lemon leaves reminded me of the snake soup and serving to remove any unpleasant wild animal note. Even though it might not look fancy, it was a wonderful dish in my opinion. For dessert I tried the interesting Soy Ice Cream with Fresh Strawberries ($120), while my wife had the Double Boiled Papaya Sweet Soup with Snow Fungus, Sea Coconut and Almond ($80). The soy ice cream was really the first time I tried such, and this one unfortunately was simply too salty. Even the sweetness of the white chocolate and mousse on the side could not help to balance. The strawberries were nothing special also. The traditional Chinese dessert was decent.The service was a bit lacking the warmth and attention as I would expect, and considering the high price tag ($2101) for the meal I was quite disappointed in that aspect. Also, on the way out we kind of lost our way as it was pretty dark and there was no one to show us the way. And wandering to a section of the restaurant I asked the staff the way out and he responded in a rather rude manner, and leaving a very bitter feeling. Having good food is a pre-requisite for a good restaurant, a nice decor certainly also is important, but equally critical is the customer service. We might not be the frequent customers or big spenders but even spending more than $1000 per person in our meal tonight I think the restaurant simply doesn't care our small business anyway. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2019-03-24
0 瀏覽
終於食到期待已久嘅mott 32 五大兩小究竟食乜好 嘩餐牌有好多野揀 揀嚟揀去, 終於揀到九個餸 朝剁椒板球餃 唔錯唔錯 叉燒就過得去啦 金沙南瓜都幾好食 我阿媽話個乳鴿最好食 最精彩就係個北京填鴨 走晒啲肥膏 我最鍾意就係點砂糖食 正 ! 仲叫左魚和雞 但係本人覺得好鹹 ! 😂😂 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2019-02-07
1615 瀏覽
Once you walk into this place, you will be quite amazed at how beautifully decorated it is. Elegant, ambient lighting guides the way as you tentatively descend the spiral staircase towards the dining area. As you walk to your table you can watch the cooks working hard to prepare your dishes and see all the BBQ meat (like the roast goose) on display; an homage to the traditional roots of the food.In short, Mott 32 serves a modern fusion of the traditional dim sum, immaculately presented, but at a hefty markup. It's true that compared to the local places, the dishes appear more carefully prepared with higher-end ingredients, however, the price seems to reflect the cost of the surroundings more than the cost of the food itself.  From the dishes I've tried, they were very good indeed; oozing flavour, well-balanced and you could taste the relatively superior quality of the fillings. I would recommend this place as somewhere to take a client or if you want to make a good impression on someone that's visiting Hong Kong , but for a general experience of the local cuisine, just go out there and explore.FINAL VERDICT: A LUXURIOUS TASTE OF HONG KONG'S MOST BELOVED  TEA TIME TRADITION 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2019-01-30
1940 瀏覽
如果大家同屋企人食飯,做節又有啲budget,可以去卅二公館試下呀🙌🏻佢係一間fine dining 既中菜館,野食有一定質素,同埋會用啲靚食材入饌🥘值得一試!mott32 既裝修係似西餐,成個環境都舒服同埋D waiter 都好友善片皮鴨係當晚既亮點,佢地會將隻鴨分成幾碟, 一碟係全皮(佢地建議點砂糖食, 有入口即溶既感覺)另外既係全肉/皮加肉 我自己最鍾意既係皮加肉~另外仲叫左個期待以久既蔥油開揚麵,個麵D蔥油真係幾香~當晚仲食左個黑毛豬叉燒包,干炒安格斯牛河,都幾好食!不過無相,因為太暗影到震haha一定會再去食呀! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)